beef and vegetable stew
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Ingredients For beef and vegetable stew
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2 Tbspvegetable oil
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1 ctiny frozen peas, thawed
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2celery ribs, bias cut 1/2 inch
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3medium carrots, bias cut 1 inch
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1 tspdried basil
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1 Tbspworcestershire sauce
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1 cantomato sauce, 8 ounces
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1/2 cbeef stock
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1medium leek, bias cut 1 inch
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2 Tbspall purpose flour
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1/2 lbbeef chuck, boneless and cut in 1" cubes
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salt and pepper
How To Make beef and vegetable stew
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1Heat the oil in the pressure cooker over medium-high heat.
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2Add the meat and cook uncovered, turning, until well browned, 6 to 8 minutes.
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3Sprinkle on the flour and cook, stirring, 1 minute.
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4Add the leek, beef stock, tomato sauce, worcestershire sauce and basil.
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5Cover and bring to high pressure.
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6Reduce heat to stabilize pressure and cook 10 minutes.
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7Release pressure by running cold water over the cover.
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8Add the carrots and celery.
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9Cover and return pressure cooker to high pressure.
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10Reduce heat and cook 5 minutes.
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11Release pressure and add the peas.
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12Season with salt and pepper to taste and serve.
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